Oxford Sausage Recipes

TRADITIONAL HOMEMADE ENGLISH OXFORD SAUSAGES - OXFORD BANGERS!

Traditional Homemade English Oxford Sausages - Oxford Bangers! image

My low fat version of these famous English sausages. An Oxford butcher probably created this recipe in the days when every shop sold its own special home-made sausages. These are succulent and meaty, well flavoured with herbs and lemon. They are shaped in the hands before frying, and do not have skins, making them ideal to make if you do not have a sausage skin attachment. If you have a problem using veal, substitute it for beef instead!

Provided by French Tart

Categories Breakfast

Time 35m

Yield 12-16 Sausages, 6-8 serving(s)

Number Of Ingredients 11

Ingredients

450 g lean boneless pork
450 g boneless lean veal
50 g shredded suet
225 g fresh breadcrumbs
1/2 lemon, rind of, grated
5 ml freshly grated nutmeg or 5 ml mace
15 ml chopped fresh mixed herbs or 5 ml dried herbs
5 ml chopped fresh sage
salt and pepper
1 egg, lightly beaten
plain flour, for coating

Steps:

Mince or very finely chop the pork and veal. Put the minced meat in a large mixing bowl and add the suet, breadcrumbs, lemon rind, nutmeg and herbs. Mix together and season to taste. Add the lightly beaten egg to the mixture and mix well with a fork until all the ingredients are thoroughly combined and bound together.
With floured hands, form the mixture into sausage shapes. Coat each sausage in flour, shaking off any excess.
Cook the sausages under a hot grill, turning frequently, until evenly browned and cooked through.
Serve the sausages with mashed potatoes and a green vegetable as a main meal, or with grilled bacon and tomatoes for breakfast.

OXFORD SAUSAGE

Oxford Sausage image

These are succulent and meaty, well-flavoured with herbs and lemon. They are shaped by hands before cooking and do not have skins. They remind me of the sausage my mother bought from the local butcher when I was a kid. These keep very well in the fridge or freezer and can be reheated quickly.

Provided by Millereg

Categories Breakfast

Time 22m

Yield 3 lbs, approx uncooked weight, 16-20 serving(s)

Number Of Ingredients 10

Ingredients

1 lb ground pork, lean
1 lb ground lamb, ground veal or ground turkey,lean
12 ounces shredded suet
8 ounces fresh breadcrumbs
1/2 lemon, zest only
1 teaspoon grated nutmeg
1 tablespoon fresh mixed herbs, , chopped
1 teaspoon fresh sage, chopped
1 egg, beaten
plain flour (for coating)

Steps:

Put the meats into a large bowl and add the suet, breadcrumbs, lemon zest, nutmeg and herbs.
Mix well, add the egg and mix again with a fork until everything is thoroughly combined.
With floured hands, form the mixture into sausage (links) shapes.
Coat each sausage with flour, shaking off any excess.
Cook the sausages under a hot broiler, turning frequently, until evenly browned and cooked through.

Nutrition Facts : Calories 422.2, Fat 34.9, SaturatedFat 17.2, Cholesterol 75.9, Sodium 153.5, Carbohydrate 11.3, Fiber 0.9, Sugar 1, Protein 14.8

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